Ingredients:

For the Lemon Cheesecakes:

• 24 oz cream cheese, room temperature
• 1¼ cup sugar
• 3 eggs, room temperature
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• 1 tsp vanilla

For the Crust:

• 2⅔ cups graham cracker crumbs
• ⅓ cup sugar
• ⅔ cup butter, melted

For the Lemon Glaze:

• 1 cup sugar
• 2 eggs, room temperature
• ¼ cup lemon juice
• 3 tbsp lemon zest
• 6 tbsp butter, melted

Directions:

1. Preheat oven to 350°F and prepare a muffin pan with cupcake liners or non-stick cooking spray.
2. For the Crust:
   1. Mix graham cracker crumbs, sugar, and butter.
   2. Press into the bottom of the muffin pan and bake for 5 minutes.
   3. Remove and set aside.
3. For the Cheesecakes:
   1. Beat cream cheese and sugar until smooth.
   2. Add eggs, lemon juice, zest, and vanilla, blending well.
   3. Scoop into the muffin pan over the crust.
   4. Bake for 16-18 minutes until the center is slightly wobbly.
   5. Cool for 1 hour, then refrigerate for 4 hours or overnight.
4. For the Glaze:
   1. Whisk eggs, sugar, lemon juice, and zest in a saucepan.
   2. Add butter, cook until thickened.
   3. Cool for 15 minutes, then refrigerate.
   4. Add glaze to chilled cheesecakes before serving.

Prep Time: 30 minutes | Cooking Time: 23 minutes | Total Time: 53 minutes + chilling
Kcal: Not provided | Servings: 24